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Tip

Tip

Dulce de
leche is a thick,
spoonable
caramel sauce
in a jar, usually
found with the
canned fruit and
custard in the
supermarket. If
you can’t find it,
use Carnation
Caramel (which
comes in a tin)
or any good-quality
toffee
sauce.

Method

Butter 2 x 20cm non-stick sandwich
tins and line with circles of baking paper.
Heat oven to 180C/fan 160C/gas 4. Using
electric hand beaters, beat the butter,
3 tbsp peanut butter, eggs, sugar and
yogurt together until smooth and creamy.
Fold in the flour, then split the mix
between the tins, using a spatula to
get every last bit. Bake for 30 mins until
risen and golden.

Meanwhile, toss the salted peanuts
and icing sugar with ½ tsp water until
well coated and claggy. Spread over a
non-stick baking sheet. When the cakes
are ready, leave them to cool for 5 mins
in the tin, then turn onto a cooling rack
to cool completely. Turn the oven up to
200C/fan 180C/gas 6, then roast the nuts
for 10 mins, tossing them a couple of
times until golden and coated in a shiny
caramel. Tip onto a lightly buttered plate.
Make the topping while you wait: melt the
chocolate and milk together in a pan over
simmering water or microwave on High
for 1 min, then stir to melt. Leave to cool.

Put one of the sponges onto a plate,
spread with 2 tbsp peanut butter (or
more), then dot with the dulce de leche
and spread with a palette knife. Sandwich
the second sponge on top, then spread
with the chocolate topping. Scatter with
the caramelised peanuts to serve.

Good Grief! the taste of this cake is OFF THE SCALE!!! I thought I was being clever as the dulce de leche (Carnation) seemed very runny, so I added a little cream and whisked it hoping for it to thicken...........it didn't! So it is more of a pudding than a cake. But utterly delicious! I don't know if this will work to show a photo....https://www.facebook.com/groups/355330947919114/

I made this for my dad for fathers day and I will be making it again for his birthday soon as he says it is his favourite cake! Absolutely love this recipe the cake tastes great and its really easy to make! worth the effort.

Now known as the "Snickers" cake in my house hold as well as my wife's office! It went down really well but is incredibly sweet so a little slice goes a long way. Worth the effort to make as it is a bit different to most cakes.

Thank you <3 This was the best peanut butter cake recipe ever! I'm 11 and i'm making this for my mum, it is her birthday on the 27th of April :) I hope she likes it.
P.S. However, I really think she will because today I bought her a peanut butter muffin and i went to the loo and when i came back she was just chewing the last piece!

Great cake, easy recipe. My 8 year old wanted to make a peanut butter and chocolate cake - he looked up the recipe, we made it together and it turned out really well, even though we were novices using an aga!

What a lovely cake. I made this for my son's birthday and it did not last very long. Like someone else suggested I added in a tsp of baking powder and it worked. As a cheat I added roughly chopped mixed nuts to the top of the cake before cooking and cooked in one tin fo 1hr 10mins. To make the caramel I boiled a tin of condensed milk for 4 hrs, not recommended I know but I watched it to make sure it did not boil dry and it worked for me. Will be making this again for sure.

Not the best recipe ever. I don't think peanut butter really works in a sponge. Just tasted like peanut butter on toast but with a sponge texture which was all in all, a rather strange combination. Will not be making this cake again. Sponge mixture was light and moist, just would be better without peanut butter flavour

I made this as a birthday cake as my family are big fans of peanut butter. It was absolutely delicious! We all loved it. I usually go for a classic victoria sponge or chocolate cake, but I'm so glad I made this as it was SO much better! The yoghurt and peanut butter keep it nice and moist. It didn't rise quite as much as I'd expected, but I liked the denseness.
I did change the icing though, as my family also love nutella! So I made a nutella buttercream (icing sugar, nutella, butter and a splash of milk) which went really well with the cake. I then topped with little chocolate shavings and roast hazelnuts. Yum! The cake also looks really pretty when you slice into it.

Excellent cake. First made this as a birthday cake for my husband who LOVES chocolate and peanut butter. It has been made several times since. Also works well with gluten- free flour and stays very moist.

However, I do find toasting the peanuts in the sugar glaze tricky and they burn easily. We prefer it without, as it was a lovely smooth texture.

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